It’s like a simplified bolognese, but it takes less time and uses cheaper ingredients. Works well for weekdays. It was very hard to resist having a second serving
Recipe: https://www.epimel.es/recipes/chef-boyardees-spaghetti-fra-1930-tallet
It’s like a simplified bolognese, but it takes less time and uses cheaper ingredients. Works well for weekdays. It was very hard to resist having a second serving
Recipe: https://www.epimel.es/recipes/chef-boyardees-spaghetti-fra-1930-tallet
If you really want cheaper ingredients, use ground turkey. It’s a great stand-in for ground beef when beef isn’t the star of the dish and you need to stay conscious of your wallet and your cardiac health.
my wife uses beef bullion to make ground turkey taste to me 100% like ground beef.
I don’t even use bullion - I take advantage of aromatics and the maillard reaction to generate natural glutamates.
I’m also cooking for a wife who needs to keep her sodium content low, so I want to go easy on the bullion, which is always extremely salty.
I realize there’s a good chance you already do something similar, but I’ve been cutting back on my own sodium intake and I like pasta. Instead of pasta sauce jars I’ve been throwing a couple cans of diced tomatoes (usually reduced salt petite diced) and a 6oz can of tomato paste into my ground meat then adding spices for flavor while it heats up. It’s really good!
I do similar but also add mushrooms and onions too.
If you have something that works for you, ignore me, but personally, I don’t like cans of diced tomatoes. Diced tomato typically has calcium chloride added. Without getting into the nerdy detail, the calcium prevents the tomato from breaking down. You dont want to open a can of diced tomato and find that it’s all turned into sauce.
When you do want sauce, you do want the tomato to break down, so any tomato product with added calcium hinders that. I like to buy cans of crushed tomatoes because that’s basically the same thing as diced but without the added calcium.
I was not aware of calcium chloride or its effect on canned tomatoes. I started getting petite diced tomatoes because they do break down better due to being smaller. I’ll give crushed tomatoes a try the next time I stock up!
I’ve thought of this because I find the jarred stuff very sweet.
Normally buy basic sauce and add spice, onions, and garlic at home. I’m halfway there.
Yeah, I make my own red sauce base with a #10 can of tomatoes (no sodium added), garlic, and a couple anchovies. Great base for a ton of recipes.
If you have something that works for you, ignore me, but personally, I don’t like cans of diced tomatoes. Diced tomato typically has calcium chloride added. Without getting into the nerdy detail, the calcium prevents the tomato from breaking down. You dont want to open a can of diced tomato and find that it’s all turned into sauce.
When you do want sauce, you do want the tomato to break down, so any tomato product with added calcium hinders that. I like to buy cans of crushed tomatoes because that’s basically the same thing as diced but without the added calcium.
I’m in Germany and i haven’t seen anything other than beef or pork but i have been thinking of getting a meat mincer so i might just start making my own, at least that way i know what it is.
If the mince is more expensive than the cutter plus your time, go for it!
I threw some in with top shelf chorizo(snicker) and it made such fantastic burritos, I don’t think I’ll go back
Chorizo and Snickers? Yum
I recommend ground turkey with a higher fat content for better results and taste. The 99% fat free stuff is like eating sad drywall.
You can use salt and add your own fats.